This is the debut release of Blair Estate Pinot Noir. Only 258 cases were produced from the outstanding, first vintage off the estate.
The 2010 growing season was even longer than most in the cool climate, Monterey Bay - influenced Arroyo Seco appellation.. Above average rainfall in the spring combined with cool summer temperatures delayed the vines about two weeks. Warm weather in late September ripened the fruit for a harvest that lasted through mid October. The "field blend" consisted of Pinot Noir clones 115, 667, 777, and Pommard 4.
Whole berry fermentation was started with cultured yeasts in small open top tanks. The cap was manually punched down for optimum extraction and structure with soft tannins. The wine was transferred to a combination of eleven medium and medium-plus toast new Burgundy barrels for malo-lactic fermentation and 10 months of aging.
In the glass, the inaugural Blair Pinot Noir displays a nose of rose petal, anise, and spice combine with bing cherry and strawberry. This spicy fruit tandem carries onto the palate, joined with a light touch of warm, vanillin-oak. Medium acidity and silky tannins give the wine weight in the mouth and carry it to a long finish. An incredibly food-versatile Pinot; try it with roast salmon, duck, lamb, mushroom dishes, or just about anything off the grill.
“Thank you for being among the first to try our new Blair Estate Pinot Noir! My family and I look forward to your input on this and succeeding vintages."
- Jeffrey Blair, Winegrower